Rasty, I watched one of those Iron chef shows where they soaked for 24 hours chicken in chicken low sodium broth added a chopped onion and spices - clearly the broth is soaked up like a sponge. its gone in the morning..

I have incorporated this idea into my cooking as it appears to be better than brining. It prevents over cooking and too dry meat. any suggestions to improve the flavors?

You forgot the fake bacon flavored dulse. Who the f#$@ comes up with these ideas? Who in laboratory says "we need to make a bacon flavored dulse?" - I guess two lab technicians seeking fame and fortune through misguided entrepreneurship one of Japanese descent and the other an American with a penchant for bacon fat.